Saturday, 5 March 2011

Garlicky Pasta with Pork and Eggplant

I was rummaging through my black book last night, checking on a recipe that I could possibly cook  (I  always keep a black book that contains all the recipes of dishes I have  cooked and will still cook. I left the oldest one that I have back home in Manila) when I came upon a recipe I’ve been cooking since a few  years back in the Philippines.  Experimenting on pasta sauces is something I love to do.  Colleagues of mine who are chefs and good cooks  in there own rights have little or no idea that I too can cook delicious pasta :-) .  I was branded as “R&D” when it comes to food/dishes- Research and Destroy :D   Well, you see,  If I am around people who can actually cook I pretend to know-nothing about cooking,  I show them Iam extremely interested and
ask them a lot of questions.  That’s the best way to learn – the idiot way :-)

Well, I didn’t get this from any recipe books, posted recipes, etc. or learned it from someone- I discovered this on my own.  I first came up with this pasta dish when I craved for pasta but what I only have inside the ref except for the water, coke and chichiryas are ground pork, a few pieces of eggplant, tomatoes, onions and parmesan cheese, oh  and garlic too.   I almost went for a tortang talong (Eggplant  omelet) but good thing I didn’t.  I always have a stock of pasta  noodles, parmesan, and extra virgin olive oil at home that my sisters
Joy and Kristine usually use to oil their hairs. So there, I decided to make use of the ingredients available and make myself a good-tasting pasta meal.

Anyways, here’s my garlicky pasta with pork and eggplant recipe.  This is one of my oil base pasta recipe



Ingredients:

Pasta noodles (spaghetti or fettuccine) – 200 to 250 g.

Olive Oil –  5 tbsp +++ (more can be added as desired)

Garlic, finely chopped – 10 to 15 cloves (as many as desired)

Onions, finely chopped – 1 large bulb

Ripe Tomatoes – 2 large pieces

Ground Pork – 200 to 250 g.

Eggplant – 3 half-foot long

Herbs:  Basil, Thyme, Rosemarie, Oregano

Salt and Pepper

Parmesan cheese – as much as one desires



Cooking Procedure:

1)     Cook the pasta noodles as directed on the package. Drain and set aside.

2)     Thinly slice the eggplants and fry.  Coarsely dice and set aside.

3)     In a low fire, heat the olive oil.  Saute’ the ground pork until it’s almost fried.

4)     Add the garlic, let simmer for a minute then add the onion and tomatoes.

5)     Season with herbs, salt, and pepper. Simmer for a few minutes then turn off the fire.

6)     Add the pasta and toss.

Serve the pasta with lots and lots and lots of parmesan cheese.   While others have wines to come with pasta dishes, I prefer coke zero, ice cold, and has to be one liter all for my own consumption



-Sharosem (5march2011)

PS:    Alma (Ais’ helper) just cooked tuyo for breakfast today.  hhhhhmmm thinking (drumming fingers on chin) why not try the tuyo with pasta that Ana (my colleague) had been talking about? hhhhhmmm :-)

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